Pumpkin Bars with Caramel Frosting
User Reviews
4.9
Pumpkin Bars with Caramel Frosting
Description
This recipe blends granulated and light brown sugars creamed with butter, then mixed with Greek yogurt, pumpkin puree, eggs, and vanilla extract to create a moist batter. Dry ingredients—flour, baking soda, salt, cinnamon, ginger, and nutmeg—are combined and folded into the wet mixture. The batter spreads evenly in a 10x15 inch pan and bakes at 350°F until a toothpick inserted comes out clean, ensuring a tender crumb.
The caramel frosting cooks butter, heavy cream, brown sugar, and salt on the stove until gently boiling, then is whisked with vanilla and powdered sugar until smooth and pourable. This warm frosting is delicately spread over the still-warm bars, seeping slightly to add a luscious layer of caramel-flavored sweetness without overwhelming the pumpkin spice character.
The finished bars offer a balance of soft cake texture with a creamy, slightly thick frosting that is ideal for fall gatherings or dessert trays. They can be served sliced into squares and stored in the refrigerator to maintain freshness.
Greek yogurt may be substituted with sour cream if preferred. Leftovers keep for about three days refrigerated. For longer storage, bars freeze best without frosting; thaw completely before applying the caramel topping.
Ingredients
For Cake
- 1 1/2 cups granulated sugar
- ½ cup light brown sugar
- 1 cup yogurt plain, Greek
- ½ cup butter 1 stick, salted
- 1 1/2 cups pumpkin puree
- 3 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
For Frosting
- 6 Tablespoons butter
- 1/2 cup heavy whipping cream
- 1 cup + 2 Tablespoons light brown sugar
- pinch salt
- 2 1/2 to 3 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Add butter and sugars to a mixer and cream together until light and fluffy. Mix in Greek yogurt.
- Add pumpkin, eggs and vanilla and mix.
- In a separate mixing bowl, stir together flour, baking soda, salt, cinnamon, ginger and nutmeg.
- Mix the dry ingredients with the wet.
- Pour batter into a jelly roll pan (10x15 inch). Bake at 350 degrees F for about 27-30 minutes, or until a toothpick inserted in the center comes out clean.
For the Frosting:
- As soon as the cake comes out of the oven, make the frosting.
- In a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.
- Remove from the heat and stir in vanilla and 2 cups powdered sugar. Mix well (I like to use an electric mixer to remove any lumps).
- Add a little extra powdered sugar, as needed, until you get a soft and slightly thick, but pourable frosting.
- Gently spread warm frosting over bars. Allow to cool before serving.
Notes
- Substitute sour cream for Greek yogurt if desired without altering texture much.
- Store leftover pumpkin bars in an airtight container in the fridge for up to 3 days.
- For freezing, cool bars completely and freeze unfrosted wrapped tightly in plastic wrap and foil for up to 2 months; thaw fully before frosting.
- Apply caramel frosting when bars are warm to allow slightly better absorption without sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 205mg | 9% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 2602IU | 52% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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